Roasted Eggplant With Tahini Yogurt Sauce

First things first, for the sake of this post we’re gonna go with ‘eggplant’ instead of ‘aubergine’. Being from the UK myself, I was indeed more familiar with the term aubergine. However since world domination of the eggplant emoji, i’ve changed my ways. Anywho, let’s tuck in shall we?

Eggplant is so underrated, due to the vicious rumours that are often spread about it. You know, that it’s boring and bitter. Blasphemy I tell you! Eggplant is gorgeously flavoursome with a soft and silky texture. I won’t except any other descriptions. For me, it’s always gotta be roasted. Not even sliced into circles or chunks, just cut straight through the centre. Can’t beat it. Well actually you can, you can roast it in sumac and pair it with the most delicious tahini yogurt sauce, but we’ll get to that in a sec.

How To Roast Eggplant

Easy as that!

“So, what’s this ‘sumac’ you’ve been banging on about then?” Good question. For those of you not familiar with sumac, it’s a gorgeous spice often used in Mediterranean and Middle Eastern cooking. It’s got a beautiful tangy, lemony taste to it. Sumac goes hand in hand with not only the roasted eggplant itself, but the other ingredients I use to garnish as well. One of those garnishes being the tahini yogurt sauce. Oh my. This stuff is genuinely liquid gold. I usually have to make a double batch because half of it’s gone by the time it’s ready to serve. It’s seriously so easy to make as well. It’s like, why would you not make this and drizzle it over literally everything? All in all this roasted eggplant recipe is to die for. Not just a pretty face, it’s an absolute explosion of flavour too. So easy to make and even easier to fall in love with!

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